2-Ingredient Sweet Potato Pancakes

4.66 from 26 votes

Quick and easy weekday pancakes. A great way to use up leftover sweet potatoes!

Easy 2-Ingredient Sweet Potato Pancakes: a New Twist On a Classic Meal

If you thought pancakes were just for weekends, think again. Requiring just two ingredients, these scrumptious Sweet Potato Pancakes are an easy way to enjoy a great breakfast any day of the week! Plus, in addition to being a cinch to whip up, they are quite healthy.

Healthier, and Perhaps Even Tastier!

Easy 2-Ingredient Sweet Potato Pancakes: a New Twist On a Classic Meal

Unlike regular pancakes that weigh you down with calorie-dense butter and sugar, this recipe swaps those ingredients for one nutritious vegetable. Sweet potato provides both starch and sweetness, as well as an incredibly rich flavor. Meanwhile, this life-saving superfood ingredient also packs tons of vitamins, minerals, and carotenoids to give your eyesight and immunity a boost! These beyond easy Sweet Potato Pancakes are a sweet (and healthy) way to start to your day.

A Super Easy Breakfast!

Easy 2-Ingredient Sweet Potato Pancakes

All that you need to do is combine the peeled, cooked, and mashed sweet potato with the eggs in a bowl. Heat a skillet on medium heat and coat with non-stick spray. Pour about 1/4 of a cup of batter into the pan, and cook for a few minutes on each side. Repeat this process until all of the batter is used! Super easy, right? This recipe makes 6 pancakes, and offers 3 servings, however each serving is only 80 calories! This means that you could technically eat all 3 servings for less than 250 calories!

Feel Free to Change It Up

2-Ingredient Sweet Potato Pancakes

With that being said, while this recipe only requires two ingredients, you can add on anything that you’d like to make it a bit more filling! Top the pancakes off with a little bit of butter, honey, maple syrup, nuts, cinnamon, or even mixed berries! The options are pretty much endless. No matter which way you eat them though, they’re going to be delicious!

4.66 from 26 votes

Easy 2-Ingredient Sweet Potato Pancakes

These scrumptious and easy 2-ingredient pancakes are the perfect breakfast option for any day of the week!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 3 people
Serving Size 2 Pancakes
Course Breakfast
Cuisine Universal


  • 1 cup sweet potatoes mashed (about 2 medium potatoes, peeled and cooked)
  • 2 eggs


  • Combine the sweet potato and egg. Stir well. If desired, add 1/2 teaspoon cinnamon.
  • Lightly spray a skillet with non-stick spray and heat on medium heat. Pour about 1/4 cup of the batter into the pan. Cook about 3 to 4 minutes, or until pancakes begin to bubble in the center and the edges are dry. Carefully flip and cook for another 2 to 3 minutes. Once cooked, remove pancake from the pan and repeat the process until all the batter has been used. Grease the skillet as needed with non-stick spray in-between cooking the pancakes.
  • Serve hot. If desired, top with maple syrup, honey, coconut butter, fresh fruit, or your favorite jam!


This recipe should make 6 pancakes. If you find the batter is too thick, add a little water or almond milk. Also, watch carefully as the pancakes cook quickly.

Nutrition Information

Serving: 2Pancakes | Calories: 79kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 65mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 3
Keywords Budget-Friendly, Quick and Easy

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For another healthy twist on an indulgent sweet, check out our Sweet Potato Brownies! We have plenty more delicious breakfast options to choose from, too! After trying these super simple sweet potato pancakes, give any or all of these recipes a shot:

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Editor’s note: This post was originally published on November 17, 2017.

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. I am on a strict food plan and I find these work great for sandwiches as well and really helps satisfy a bread craving. Just think of it as a different type of bread your using. Stays together pretty well. Also, add a dash of cinnamon to flavor things up to use them as pancakes. I go through a ton of sweet potatoes because of this.

  2. What adjustments, if any, would be needed in order to use canned sweet potatoes? I need to eat grain-free for medical reasons. Thanks in advance!

    1. Jean, if using canned sweet potatoes, make sure to drain them really well. You might need to add another egg. I would even suggest changing the ingredients to 2 1/2 cups mashed canned sweet potatoes and 3 eggs.

        1. Yes, however use a little less than the amount in the recipe. Canned pumpkin tends to have more water, as mentioned above you may need to add more egg.

    1. Shane, It’s best to use it the same day because of the egg. My recommendation would be to cook the pancakes and rewarm as needed. You can also freeze the pancakes by placing parchment paper between each cooked pancake and placing in a freezer ziplock type bag. Be sure to thaw in the fridge, the night before is best.


  3. I was excited to try these as I’m on a new diet for my diabetes, however they were a fail ?.
    They did not cook thru, were to soft to flip and ended up burning.
    What am I doing wrong? Or any tips for success?

    1. Hi Christine, sounds like you might need to lower the temperature. You may also need to try a different pan (sometimes the wrong pan will cause the burning).

    1. Brittany, I have not tried using a sheet pan but it should be fine. I recommend using a nonstick pan, lightly sprayed with cooking spay.

    1. We haven’t tried the pancakes with just egg whites but it should be fine. Le us know if you give it try and the results.

  4. Just tried these….awesome! Simple, fast and delicious. And for someone with gut issues, the simple, clean ingredients are wonderful. I’ve tried many so-called paleo and alternative pancake recipes, usually involving the usual almond and coconut flours, which unfortunately still irritate the gut. These left no ill after-effects. With a pat of good butter and a splash of maple syrup…simple, delicious and healthy. Thanks for the great idea, will definitely go into my breakfast routine!

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